Semolina Pizza Dough

The first time I tasted pizza made with semolina flour was at Aunt Butchie’s house in Staten Island, NY.  She made the most delicious semolina pizza, topped with broccoli rabe, almonds, sliced green olives and feta cheese.



1 Pkg. Active Dry Yeast

1 ½ Cups Warm Water

½ Cup Semolina Flour

3 ½ Cups All Purpose Flour

1 Tsp. Salt



Soften 1 package of yeast in 1 ½ cups of warm water.   Add ½ cup semolina flour, 3 ½ cups all-purpose flour and salt.  Knead until well blended.  Oil a large mixing bowl, add pizza dough, (coating the dough), and cover with plastic wrap.  Cover the bowl with a kitchen towel.  Set the bowl aside in a warm place until the dough has doubled in size, approx. 1 hour.  Punch down the dough and allow it to rise a second time until it has doubled in size again, approx. 1 additional hour.   (This recipe makes two standard 12” pizzas)